Spinach Artichoke Stuffed Shells
  • 1 lb jumbo pasta shells
  • 1 jar RAGÚ® Homestyle Thick & Hearty Roasted Garlic Sauce
  • 1 cup rough chopped marinated artichoke hearts
  • 2 Tbsp olive oil
  • 6 oz bag baby spinach
  • 2 eggs
  • 2½ cups ricotta cheese
  • 1½ cups 6 blend Italian shredded cheese
  • 1 tsp garlic powder
  • ½ tsp salt
  • ¼ tsp black pepper
  1. Cook the pasta shells according to the package but a couple minutes shy of al dente- they will cook further in the oven. You just need them pliable to easily stuff. Drain and set aside.
  2. Preheat your oven to 375 degrees.
  3. In a saute pan, over medium heat, add the olive oil and spinach. Cook until wilted then squeeze out some the liquid. Set spinach aside.
  4. In a large bowl stir together the cooked spinach, eggs, ricotta cheese, artichoke hearts, shredded cheese, garlic powder, salt and pepper.
  5. Prepare a large baking pan by coating the bottom with RAGÚ® Homestyle Thick & Hearty Roasted Garlic Sauce.
  6. Stuff each pasta shell with some of the filling and place into the baking sheet. Pour the top of the shells with the remaining sauce.
  7. Bake in the oven for about 30 minutes. You can garnish with grated parmigiano cheese and parsley.
Recipe by LeMoine Family Kitchen at https://www.lemoinefamilykitchen.com/2016/05/spinach-artichoke-stuffed-shells/